Hasselback Sweet Potato Casserole

Ready or not, here it comes.🤣  Thanksgiving is just 2 days away!!🦃  This is the point in the week that I surrender my list of unnecessary Thanksgiving tasks and accept the fact that my guests will appreciate whatever food makes it to our Thanksgiving table. I am certain that I'm the only person in the house that will even be aware of the fact that there will be no whipped, honey, cinnamon butter drops or homemade parmesan herb croutons on the salad this year. 😅

In retrospect, I can admit that my expectations for this years Thanksgiving meal were slightly unrealistic.😅 A month ago when I put together the menu, I figured I'd have plenty of time to cut cheese into darling little leaf shapes and make a homemade pumpkin shaped cheeseball for the appetizer tray. 🧀 But, clearly, I was mistaken. 🤣  

Today, my focus shifts from the small details to the big picture of Thanksgiving.  I'm choosing to concentrate on the most essential parts of the meal.  Chocolate acorns and individual mousse cups are being pushed aside so that I can focus on what's really important - the turkey, the dressing and the potatoes.  I've learned that if I can get those 3 things on the table - my family will deem our Thanksgiving meal, a success.  Any other food that gets made is really just a bonus. 🙃
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Traditional mashed potatoes are a non-negotiable for my family on Thanksgiving.  🥔  I'm more of a sweet potato girl, myself so I always make a small batch of sweet potatoes on Thanksgiving, as well.🍠 I've mashed, stuffed, casseroled and souffléd my sweet potatoes but this year, I'm trying out a new starchy delicacy - Hassleback Sweet Potato Casserole.  I can hardly wait for these leftovers. 😂

Hassleback Sweet Potato Casserole
3 1/2 pounds sweet potatoes
2 cups heavy cream
1/8 teaspoon black pepper
4 Tablespoons brown sugar
1 1/2 teaspoons kosher salt
1/2 cup flour
3 tablespoons butter, melted
1/4 cup chopped walnuts

Slice potatoes thin with a food processor or mandolin.  

Bring a large pot of water to a boil over high. Add sweet potato slices.  Cook 3 to 4 minutes.

Drain. 

Spread on a paper towel-lined baking sheet to cool.​

Arrange slices, standing vertically on edges, in a lightly greased 13x9" greased baking dish.

Bring cream to a simmer in a saucepan. 

Whisk in pepper, 2 T. brown sugar and 1 t. salt.  Cook 10 minutes until thickened.

Pour over potatoes. Cover and chill until ready to bake, up to 1 day ahead.

Stir together flour, butter, 2 T brown sugar, 1⁄2 t. salt and walnuts in a bowl. 

Cover casserole with foil.  Bake 45 minutes at 350.  Uncover and top with hazelnut mixture. Return to oven, and bake 15 more minutes.

Place under broiler until browned. 

I made these sweet potatoes for Thanksgiving but, you know that I taste tested them before tucking them away for Thursdays big dinner.  😋  This may just be my new favorite way to eat sweet potatoes.  These are a must try if you are a sweet potato fan, like me.  😉
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Ciao!

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